On my plate. I’m not fussy.
My recipe:
I just went ahead and clicked 'em all. There is no bad lasagna, is there?
Well, you can leave the eggplant out. But besides that…
Oh—and seafood lasagna is good.
Meat and veggies. Ground chuck, possibly with ground pork. Onions, bell pepper, mushrooms, and garlic, all get cooked with the meat. Sauce. My family likes Ragu, and don’t talk to me about Prego, because we don’t care for it. Ricotta cheese, and these days I cheat and use the pregrated Italian mixed cheeses that come in a zipperseal packet. And more grated Parmesan to go on top.
I prefer to make a baked cheesy dish, with bowties for instance, rather than using lasagna noodles, but my husband and daughter insist that I use the lasagna noodles, or make manicotti. Both are a pain in the butt to make, but they are willing to help assemble the dish, so we generally have lasagna or manicotti. Incidentally, a meat and veggie sauce is very good over manicotti.
Meat lasagna is good and veggie lasagna is good (depends on what I’m in the mood for), but I haven’t found a recipe yet that combines the two effectively.
Nowhere near Sandra Lee:
Canned tomato soup and cottage cheese. Yuck.
Ugh. If you insist on putting in carrots, at least grate them. Carrot slices would have entirely the wrong texture, even aside from the taste.
On thinking about it some more, chicken would be good in a white sauce-based lasagna. There’s no reason that a white lasagna must be vegetarian, nor that a red lasagna should exclude vegetables-- It just seems to have become traditional, for some reason.
Mexican lasagna can be pretty good (it’s a great potluck dish), but it doesn’t really belong in this poll, since Mexican lasagna isn’t lasagna; it’s a completely different dish with some superficial similarities.
Oh, and it’s also not lasagna if it uses a different kind of noodle, but it can still be excellent. My gramma (oddly, the one not from Italy) used to make a deep-dish cavatini that was simply to die for. One of these times I’m going to have to try to recreate it.
The noodles option confuses me. Between sheets of lasagne you put noodles?
Noodles, sauce, cheese & beef. I hate sausage (at least the kinds people put in lasagna) but sliced up meatballs are acceptable.
I clicked other because one of my favorite lasagnas doesn’t have a tomato sauce. I checked the rest, since all the rest work. In my opinion, pasta and lasagna work the same way–what you can use for one you can use for the other. And, yes, that means you can do Mexican-style pasta, though, unless you use noodles, you might as well just call it a taco salad.
Noodles?
Isn’t lasanga pretty much defined by use of flat pasta sheets?
Mexican lasagna can be a great dish, but I agree, it’s NOT a real lasagna, it’s a casserole. Yeah, it has meat and cheese and tomato based sauce…it might even have bell pepper and onion in it. But it is in its own category. Oh, and I always put refried beans in mine.
I this thread, noodles = lasagna pasta.
Very thin homemade pasta sheets, bolognese sauce, béchamel, and parmesan is my favorite.
Seems like a good place to throw this out. Some people like the crispy/mildy burnt corners/egde pieces more than stuff from the center of the pan. One doper here had a great idea. They made theirs in a bundt cake pan. That way it was ALL edges 
They are lasagna noodles, silly. That’s what we call they around here. Hand me the box of lasagna noodles, please.
Were you really confused by the term?
I prefer meat. I had veggie 'zag at a neighbor’s house once and it really sucked ass. But then everything she cooks sucks ass, so that’s no indicator. The woman once fucked up an entire turkey.
I made my first lasagna ever this summer using a friend’s sausage tomato sauce and it was fantastic!
Then I made my second lasagna a few weeks ago and it was the veggie lasagna recipe from the latest Cook’s Illustrated. It was fantastic!
So I chose “with meat” and “with veggies.”
I voted “with meat”, with the understanding that this meant more-or-less what pulykamell said here (alternating Bolognaise and Béchamel, parmesan sprinkled each layer, except I’m not fussy on it being spinach sheets). Oh, and paprika sprinkled on the top (Béchamel) layer is a must for me.
Yes, because in both countries I have lived in (one English speaking, one not) noodles have been thin strips. The pasta in lasagna would normally be called lasagna sheets.
I, honest to god, thought “Noodles, sauce, cheese only” meant either “Noodles, sauce, cheese only” between lasagna sheets or “Noodles, sauce, cheese only” all baked together using what I think of as noodles. Remembering the confusion in the past over what casserole is, I thought maybe Americans considered a dish like that to be lasagna.
I honest, have never before today heard anyone call the pasta in lasagna “noodles”.